Welcome to the 58th edition of Mangia Mondays! I co-host this weekly blog hop with an amazing chef, Kristin of Delightfully Dowling. If you haven’t visited her blog yet you must pay her a visit for varied and fun food inspirations like her Puff Pastry Wrapped Apples with Cheddar and Bacon, Spice Rubbed Pork Tenderloin with Chipotle-Bourbon Sauce or Dulce de Leche Cupcakes. You never know what you’re going to get over there and since Kristin is training to be a chef at this very moment you know it’s going to be good!
My kids are on school vacation and lucked out with a week of sunshine ahead, and my brother-in-law’s wedding to look forward to next weekend. If I’m not around the blogosphere very much it’s because we’re making the most of the weather and some freedom from schedules over the next few days!
With Mother’s Day right around the corner, last week I shared a Blueberry Lemon Cake that would be great for a brunch. White Sangria is also perfect for this occasion, or as a refreshment on a hot summer day! The best part of sangria is that you can change it up depending on what fruit you prefer or is in season, and it’s so pretty to serve to guests.
The basic recipes calls for 1 bottle of a white wine that you like (I used a Chardonnay; fruity wines work well), 2 tablespoons of Grand Marnier* and 2 tablespoon confectioner’s (powdered) sugar, poured over the fruit of your choosing. I used strawberries, white grapes and lemon, but oranges, blueberries, peaches, nectarines, and apples all work well also. After chopping your fruit (wash and slice lemons and oranges with their rinds on), add the wine, Grand Marnier and sugar. Stir with a wooden spoon, mashing up the fruit a bit with the back of the spoon.
*Triple Sec or Cointreau can be used also.
Come on over and I’ll pour you a glass, over ice with a scoop of the fruit. We can sit out on the deck and chit chat!
What deliciousness have you been cooking up in your kitchen? You’re invited to link up a blog post or share in comments – a recipe, a restaurant you’ve enjoyed lately, or any kitchen tips & tricks!
Have a great week ahead, friends!8 Comments